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Korean Cheese Buldak | Spicy Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Feuriges Street-Food-Highlight aus Korea: Saftig angebratene Hühneroberkeulen in einer intensiv würzigen Marinade aus Gochujang, Sojasauce, Knoblauch und Ingwer, überbacken mit cremig geschmolzenem Mozzarella im Backrohr. Ein unwiderstehliches Zusammenspiel aus feiner Schärfe und herzhaftem Käsegenuss!
Preparation method
Preparation & Marinade
Preheat the oven to 220 °C top/bottom heat (or grill function). Pat the boneless chicken thighs dry and cut into approx. 3 cm pieces. Lightly season with a pinch of salt and pepper.
For the fiery Buldak sauce, finely grate the garlic and ginger. In a bowl, thoroughly mix together the Gochujang chili paste, soy sauce, liquid honey, cane sugar, sesame oil, and grated garlic and ginger. Add the chicken pieces to the marinade and mix well so that everything is evenly coated.
Wash and clean the spring onions. Slice the white and light green parts thinly. Cut the dark green part of the spring onions separately into fine rings for serving. Coarsely grate or shred the mozzarella.
Chef's tip
Tip: If you do not have an ovenproof skillet, simply transfer the seared meat to a baking dish before topping with cheese, or let the cheese melt under a closed skillet lid over low heat.
Serving tip: Hot jasmine rice, kimchi, or pickled radish make perfect side dishes that wonderfully balance the fiery heat.
Ingredients
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